Well I make alot of mean dishes, everything from beef stragonof to chili. Though I never measure its all done by taste so kinda hard to give directions.
But off the top of my head I will give you the recipe for home spagetti sauce, but it is not just limited to spagetti, you can use it with a multitude of dishes even jah's above.
Its all veggie but you can easily add beef to it or shrimp or leave it as it is.
Before you start you're gonna need a large pot ( i honestly dont know the quart size) but mine covers the large burner on the stove perfectly and is about 9 inches high and works perfect.
Before you start cooking
cut up 2 normal sized yellow squash into 1/2 inch chunks
cut up 3 large yellow onions so that the pieces make 1/2 inch squares
then pour about a 1/3 cup of olive oil into pot, add onions and squash
heat to medium high about as high as long as it doesnt start to smoke, stirring once in a while
then start cutting up 3 red bell peppers into 1/2 inch chunks(dont cut them before hand because this is how I time my food, by the time your done cutting up the peppers the onions and squash will be perfectly cooked enough to add the peppers
next from the dried spices you are gonna add
1 tablespoon of oregano
2 tablespoons of italian seasoning (mckormic and I believe others do to) its a mixture of different spices like basil, majoram, thyme rosemary ect
saute all this for 5 mins you might have to add a little more olive oil, just so as long as you have a little layer at the bottom of your pot.
Next cut up 5-6 large (depending on size of shrooms)fresh portabello mushrooms into nice big 1 1/2 inch chunks and add as you cut them up, since they are expensive you can go the cheap way and use the regular white mushroom (but not as tasty) to get the same amount you will probably have to add about 25 (this is a guess)
the last min of the sauteing add diced garlic (now if you want you can cut your own but I am lazy so I buy it already diced in a jar.) I buy the 8 oz jar and I add almost half of it to the mixture.
now comes the easy part
add 2 8oz cans of tomato paste
add 4 cans 14 1/2 oz of stewed tomato
for both i use either Del Monte or Hunts ***important do not buy the not salt added cans, since I dont add any salt it comes all from the cans of tomatos.
Stir the whole mixture well Turn the heat down to one notch below medium--- simmer
Last add molasses syrup, if you dont have this then you can substitute with heavy brown sugar. (NOW THIS IS COMPLETELY TO TASTE)
I add approx about 2 1/2 to 3 tablespoons then I stir it and simmmer for a few minutes then taste and decide if it needs a little more, and by a little more i mean it shouldnt have to be more than 1 more tablespoon. Be very careful cause it can quickly go from not enough to too much and then your sauce will have a sweet taste to it. And its hard to fix then-- adding salt wont help that much.
Your sauce is basically done and you can serve it immediately, but to really let it get good, simmer
covered at med low for another 1/2 hour stirring ocassionally.
over linguine, ravioli, tortalini, zitti, eggplant your imagination is the limit.
If you want to add beef--- then cook up a 1 to 1 1/2 pounds of hamburger meat, drain and add durring the pepper stage.
If you want have jumbo shrimp then add precooked shrimp during the cans of tomato stage.
ENJOY
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